Spring time is kinda funny to me. It’s exciting that the sun is out and you get to get outside more but it also can be pouring rain on you at the drop of the hat. You still want to be a little bit cozy but you also want to be fresh and new like everything else at this time of the year.

That’s how this soup is because it’s chicken soup, so it’s naturally cozy and the little orzo noodles help with that too. But because it has lemon and dill it’s fresh and new and springy. It’s the perfect spring soup for when you still want to eat soup and pasta but also want to feel bright and happy.

I have seen many a soup recipe that says to cook your noodles in the liquid while you are making the soup. Insert face-planting emoji here. I am highly against this. Nobody wants soggy noodles! And if you dare to have leftovers and leave those noodles in the soup overnight you go to heat up your soup the next day to find out that it has somehow morphed into soggy pasta instead. Please do yourself a favor and cook your noodles separately. This is coming from a girl with a tiny kitchen and no dishwasher but I will gladly clean a pot if it means perfectly al dente noodles in my soup. Just cook the noodles separately, drain them, rinse them a little, toss with a dash of olive oil,and save them in their own tidy snap-ware container to have along with your leftover soup (which will now save very well and not morph into the aforementioned soggy pasta).

Read More